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Aiguilettes stuffed with duck foie gras
Made of an elongated duck fillet rolled around a piece of foie gras. This recipe mixes meats of different tastes and textures for the great pleasure of gourmets.
My advice : 4 persons - Serve cold on a salad bed.
Composition : Duck fillet, duck foie gras (25% at least), jelly, salt and pepper
Farmer : Jean Claude Aulas
Origin : La Canourgue, Lozère (France)
With this product, we suggest you :
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Box and bottle |
100 ml bottle |
250g raffia matting box |
75 cl bottle |
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